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Servings 8 (click to scale)
- 1/2 cup shelled edamame
- 2 Tbsp fresh basil
- 3 Tbsp extra-virgin olive oil divided (2 Tbsp and 1 Tbsp)
- 1 Tbsp fresh lemon juice
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 each fresh tomatoes
- 1/4 cup pitted nicoise olives
- 1/2 cup roasted red peppers
- 1 each whole wheat baguette
Dice tomatoes, red pepper and olives. In a bowl, combine the edamame (found in the freezer section of most grocery stores), diced tomato, red pepper, olives, basil, extra virgin olive oil, lemon juice. Salt and pepper to taste.
Slice the baguette at an angle and brush each slice with extra virgin olive oil. Grill the bread slices on a BBQ, a hot pan on the stove, or under the broiler until lightly browned.
Serve ¼ cup of the edamame salsa on each piece of toasted
This recipe can also be served on endive leaves for those looking to skip the bread. Rinse the endive and pull the leaves apart creating a small scoop. Add ¼ cup of the edamame salsa to each leaf.
Portion: 1/4 cup each of edamame mix for endive or crostini
Calories: 143kcal | Carbohydrates: 15g | Protein: 5g | Fat: 7.5g | Saturated Fat: 1g | Sodium: 316mg | Fiber: 3g | Sugar: 2g